Hopefully Peter can share his emergency NY dough recipe with me... It looked kind of complicated, if it require a calculator... My dough is one hour dough, the only thing I measure is flour and water using measuring cup.

Bert,

The reason I needed the calculator is because I had to do all the calculations by hand the old fashioned way. I had my iPad with me but it does not have Flash functionality, which is needed to use the dough calculating tools.

I think I can reconstruct the emergency dough recipe by memory or at least something close to it. Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, I would say that the dough formulation I used, for the purpose of making two 13" pizzas, based on a thickness factor of 0.09, was something very close to this:

In making the dough, I took a small part of the total formula water, at around 105 degrees F, and rehydrated the ADY in it for about 10 minutes. I then heated the remaining water to around 120 degrees F and dissolved the salt in it and added the oil. All of the liquids went into a bowl to which I gradually added the flour. I did all the mixing and kneading by hand. Once the dough was done, I divided it into two pieces of around 12 ounces each. To get the dough balls to rise fast, since Craig's home was air-conditioned and cool, I put the two dough balls (coated with oil and placed into separate lightly sealed containers) outside near the grill where it was quite warm. I put a couple of spaced-apart fennel seeds (1") on each dough ball (on the tops of the dough balls) in order to monitor the degree of rise. I didn't note the time that the dough balls spent outside but the spacing of the fennel seeds suggested that the dough balls had increased in size by about 275%. I was looking for something between a doubling and a tripling in volume.

If Craig kept my notes, perhaps to put in a scrapbook for posterity, I can refine the dough formulation if I missed something. For example, I do not think that I added any sugar to the dough, for fear that the high bake temperatures would cause the bottoms of the crusts to darken prematurely or even burn.

I would think you need a certain amount of height to get the skin to slide off the peel - less chance of unplanned calzone.

Well, I hear what you're saying....I was jus think'in that if Bert's gonna target the high-end grill owners he could maybe also sell those fancy peels (like Craig's)...don't those allow more control/maneuverability?

I put a couple of spaced-apart fennel seeds (1") on each dough ball (on the tops of the dough balls) in order to monitor the degree of rise. I didn't note the time that the dough balls spent outside but the spacing of the fennel seeds suggested that the dough balls had increased in size by about 275%. I was looking for something between a doubling and a tripling in volume.Peter

Pete,

That is genius, I always feel I am not properly estimating how much my dough has increased in volume and this is such a simple elegant way to do it. Thank you! How much of an increase in distance between the seeds do you feel corresponds to a doubling? If the volume of a hemisphere is related to the cube of the radius then it seems a 25% increase in circumference corresponds to a doubling of volume. Is that what you use or is it different in practice?

That is genius, I always feel I am not properly estimating how much my dough has increased in volume and this is such a simple elegant way to do it. Thank you! How much of an increase in distance between the seeds do you feel corresponds to a doubling? If the volume of a hemisphere is related to the cube of the radius then it seems a 25% increase in circumference corresponds to a doubling of volume. Is that what you use or is it different in practice?

buceriasdon

Jeff, With my LBE, which I have to say upfront is not a Weber grill, I tried that and found the "venturi effect" was seriously negated, I not longer had the superheated air rushing out the vent and my bake time dropped considerably. Maybe others would have better success. I just recently suggested to someone else here they cut the front third to half off creating a door and use two small hinges close together at the top of the dome to be able place the pizza when lifted up. I will also admit I never posted anything about this idea to the LBE topic. To me it's become a off topic wasteland that is of no interest to me. I am presently working on an upper and lower two burner kettle type oven that will have this front door and will post to a seperate thread.Don